Avocado Egg Salad Toast with Paprika
Creamy avocado meets classic egg salad for a rich, satisfying toast topped with a smoky paprika finish. Perfect for breakfast, brunch, or a quick protein-packed lunch.
 Ingredients (Serves 2–3)
4 slices whole-grain or sourdough bread
3 large eggs
1 ripe avocado
2 tbsp mayonnaise (or Greek yogurt for lighter option)
1 tsp Dijon mustard (optional)
1 tsp lemon juice
¼ tsp salt (adjust to taste)
¼ tsp black pepper
½ tsp smoked paprika (plus extra for garnish)
1 tbsp chopped chives or parsley (optional)
 InstructionsÂ
 Boil the Eggs
Place eggs in a pot and cover with water.
Bring to a boil, then cover and remove from heat.
Let sit 10–12 minutes.
Transfer to ice water, peel, and chop.
 Make the Avocado Egg Salad
In a bowl, mash avocado with lemon juice.
Stir in mayo, mustard, salt, pepper, and paprika.
Fold in chopped eggs gently to keep some texture.
Add fresh herbs if using.
 Toast & Assemble
Toast bread until golden and crisp.
Spoon avocado egg salad generously over each slice.
Sprinkle extra smoked paprika on top for color and flavor.
 Flavor Boost Options
 Add sliced radishes for crunchÂ
 Sprinkle chili flakes for heatÂ
 Add crumbled fetaÂ
 Top with microgreens
 Make It Healthier
Use Greek yogurt instead of mayo
Serve on seeded whole-grain bread
Add spinach or arugula underneath
